Carrot Cake - Low Glycemic No Added SugarReport Violation
Makes approximately 12 servings
1 cup sifted soy, rye or low carb flour
2 teaspoon baking powder
1/4 tsp salt
2 large eggs
1/2 cup polyunsaturated oil or butter
1/3 cup undiluted orange juice concentrate
3/4 cup Fructevia, Steviva Brand Stevia Blend or 1/8 teaspoon Steviva Brand Stevia Powder
1 teaspoon allspice
1 cup grated raw carrots
Preheat oven to 350°F. Sift together the flour, baking powder, and salt in a large bowl. In a separate bowl, beat egg or egg substitute, oil, orange juice concentrate, Fructevia, Steviva Brand Stevia Blend, and allspice until well blended. Stir egg mixture into flour mixture alternately with carrots. Pour batter into an ungreased 8x8x2 inch baking pan and bake for 35 minutes. Allow to cool. Remove from pan and top of cake with sugar free cream cheese frosting.
Cream Cheese Frosting
Place all three ingredient in mixing bowl and mix by hand until cream cheese is soft and all ingredients are mixed together well.
Total Calories: 1877
Calories Per Serving: 156.4
Total Fat: 163.1g
Saturated Fat: 44.7g
Total Carbohydrates: 79g
Carbohydrates Per Serving: 6.58g
Dietary Fiber: 26.8g
I tried this and found it to be very tasty. I am just beginning to learn to bake with the different forms of sweetener offered here. I used Fructevia but would rather learn to use the stevia as it seems a bit more economical. The cake was kind of small. I have to play with it more. It tasted good and my picky 14 year old liked it.